Recipe from LA PORTEÑA
Our happiest memories of holidays in Argentina are always tied to the food we gathered around. This warm and melty cheese with a crispy crust served on fresh bread and Mom’s Green Chimichurri has always been a favorite in our family. Served as an appetizer, Provoleta consists ofthick sliced Provolone cheese grilled on the Parilla (grill) alongside an array of meats and sweet breads that make up a traditional Asado (Argentine BBQ). Here we pan fry and serve our Provoleta hotin a castiron skillet with crusty bread and Mom’s Green Chimichurri. This easy yetlavash appetizer is sure to impress, bringing Argentine tradition to your table.
Ready in: 15 minutes
Serves: 8 people
Ingredients
1 inch slice Italian Provolone (about ½ pound)
1 teaspoon finely chopped fresh or dried oregano
½ teaspoon crushed red pepper flakes
1 crusty baguette sliced and toasted
1 8oz La Porteña Mom’s Green Chimichurri
Steps
1. Heat a cast-iron skillet over medium
2. Sprinkle cheese with oregano and chili flakes pressing into both sides.
3. Cook about 2 minutes until bottom starts to brown and carmilaize
4. Flip and cook until cheese is melted (about 1 more minute)
5. Serve in cast-iron skillet with sliced bread and top with Mom’s Green Chimichurri.
Find out more about La Porteña, here.
